Charlotte Rouge – Coconut, Red Berry Mousse, and Raspberry Compote Dessert by Koji Izumi
A refined French-style charlotte by Chef Koji Izumi with coconut bavarois, red berry mousse, raspberry compote, and Chantilly rouge in a striking red finish.This exquisite Charlotte Rouge is the embodiment of elegance, complexity, and flavor harmony—crafted by Japanese pastry master Koji Izumi of Asterisque. It features a soft and airy biscuit cuillère dyed red and wrapped around layers of creamy coconut bavarois, tart-sweet red berry mousse, and a luscious raspberry compote center. The dessert is beautifully topped with a vibrant Chantilly rouge and fresh berries, finished with raspberry glaze and festive decoration. Perfect for special occasions or pastry lovers seeking a refined challenge, this charlotte delivers a stunning visual and a luxurious taste experience.
Ingredients
🍪 Biscuit Cuillère (For 40×60 cm baking tray)
- Egg yolks: 240 g
- Granulated sugar A: 42 g
- Honey: 9 g
- Granulated sugar B: 195 g
- Dried egg white: 2 g
- Egg whites: 212 g
- Cake flour: 165 g
- Cornstarch: 25 g
- Baking powder: 3.5 g
- Red food coloring: as needed
🥥 Bavarois Coco
- Milk: 178 g
- Coconut milk purée: 178 g
- Coconut milk powder: 42 g
- Egg yolks: 114 g
- Granulated sugar: 64 g
- Silver gelatin sheets: 11 g
- Coconut liqueur: 28 g
- Heavy cream 35%: 320 g
🍓 Mousse Rouge
- Strawberry purée: 90 g
- Raspberry purée: 90 g
- Silver gelatin sheets: 8 g
- Raspberry eau-de-vie Framboise liqueur: 32 g
- Granulated sugar: 98 g
- Egg whites: 48 g
- Water: 30 g
- Heavy cream 35%: 218 g
🍇 Raspberry Compote
- Frozen whole raspberries: 90 g
- Raspberry purée: 58 g
- Honey: 8 g
- Water: 120 g
- Granulated sugar: 70 g
- LM pectin LMSN325: 2.5 g
- Lemon juice: from ½ lemon
- Lemon zest: from ½ lemon
🍧 Chantilly Rouge
- Heavy cream 41%: 250 g
- Granulated sugar: 10 g
- Raspberry gelée: 65 g
🍷 Raspberry Gelée
- Raspberry purée: 128 g
- Granulated sugar: 16 g
- Trehalose: 4 g
- Silver gelatin sheets: 2.5 g
🍓 Decoration
- Fresh strawberries
- Raspberries
- Red currants
- Chocolate Santa optional or seasonal decoration
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Instructions
🔹 Biscuit Cuillère
- Mix egg yolks, honey, and sugar A. Warm to 35°C and whip until ribbon stage.
- In a separate bowl, whip egg whites with dried egg white and sugar B to make a meringue. Add red coloring.
- Sift flour, cornstarch, and baking powder together. Gently fold into the yolk mixture along with the meringue.
- Pipe onto a baking tray and bake at 160°C for ~10 minutes.
🔹 Bavarois Coco
- Heat milk, coconut purée, and coconut milk powder to a boil.
- Whisk egg yolks with sugar, then slowly temper in the hot milk mixture.
- Cook the anglaise to 82–84°C.
- Off heat, add bloomed gelatin and strain through a chinois.
- Cool to ~20°C, then fold in whipped cream and coconut liqueur.
🔹 Mousse Rouge
- Bloom gelatin and melt it at 40°C. Mix with strawberry and raspberry purées and the raspberry eau-de-vie.
- Cook sugar and water to 120°C, then pour over egg whites to make Italian meringue.
- Fold whipped cream into the berry mixture, then gently fold in the meringue.
🔹 Raspberry Compote
- Combine raspberries, purée, honey, water, lemon juice, and zest. Heat to 50°C.
- Mix sugar and pectin, then add to mixture. Bring to a boil and simmer for 2 minutes.
- Chill thoroughly.
🔹 Chantilly Rouge
- Whip all ingredients together until soft peaks form. Chill until use.
🔹 Raspberry Gelée
- Heat half the raspberry purée with sugar and trehalose to 60°C.
- Stir in bloomed gelatin until dissolved.
- Mix in the remaining purée and refrigerate overnight.
🏗️ Assembly
- Cut round bases (15 cm) from the biscuit cuillère and place them inside ring molds.
- Cut biscuit strips (3 cm wide) and line the inner sides of the molds.
- Pour Bavarois Coco to the edge of the biscuit rim.
- Pipe raspberry compote over the center of the bavarois.
- Fill to the top with Mousse Rouge and freeze until fully set.
- Unmold and spray with a protective chocolate velvet spray (optional).
- Pipe Chantilly Rouge on top.
- Add a swirl of raspberry glaze (mixed with a bit of nappage) on top.
- Garnish with strawberries, raspberries, red currants, and a festive Santa chocolate if desired.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.